Simple Patatas Bravas with Spicy Garlic Aioli

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 mins
Serves 4 small plates



  • 1 1/2 pounds yukon gold potatoes
  • 1 1/2 cups filtered water
  • 1/4 cup olive oil
  • sea salt
  • black pepper
  • 3/4 cup raw cashews
  • 1/2 cup unsweetened almond milk {or preferred milk}
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1/4 cup Frank's Red Hot
  • 1 tablespoon parsley, chopped


Preheat the oven to 425 degrees. 

Wash and cut the potatoes into quarters.  Arrange the potatoes cut side down on a rimmed baking sheet. Then pour in the water and cover the baking sheet with foil. Seal the edges around the baking sheet rim to tightly trap in the steam. Roast the potatoes for 20 minutes, or until a fork slides easily through the potato. 

Remove the foil and pour out the water. Drizzle on the olive oil, season with a pinch of salt and pepper, and toss to coat. Arrange the potatoes with the cut side down. Turn the oven to 500 degrees and roast the potatoes for about 20 minutes or until the bottoms are deeply browned and crisp.

Meanwhile, in a blender combine the cashews, milk, garlic, lemon juice, Frank's and a pinch of salt and pepper. Blend until totally smooth and set aside until you are ready to serve. 

Plate the potatoes with a drizzle of aioli, cracks of black pepper, salt and fresh parsley. Serve hot and crispy.

Recipe Notes

This roasted potato technique comes from Bon Appétit. It's foolproof and tried and true. Like Bon Appétit suggests, yukon gold are the perfect potato variety for roasting. It has just the right starchy-waxy ratio. Click for their step-by-step how-to

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